5 bell peppers, red, medium
1/2 cup brown rice, uncooked
1/2 teaspoon salt
2 teaspoons olive oil, extra virgin
1 pound lean ground turkey
1 onion, yellow
2 garlic cloves
1 1/2 teaspoons thyme, ground
1/4 teaspoon black pepper
1 pound spinach, fresh, chopped
1/2 cup dried sweetened cranberries
1/4 cup parsley, fresh, chopped
Preparation
Preheat oven to 350°F. Bring a large saucepan of water to boil over high heat.
Meanwhile, wash bell peppers; cut off and discard the tops of the 4 largest bell peppers.
Remove the seeds, being careful not to puncture them. Seed and dice the remaining bell pepper; set aside.
Blanch the whole peppers in the boiling water for 2 to 3 minutes, or until slightly softened.
Drain the peppers upside-down on paper towels, then stand the peppers upright in an 8x8-inch baking dish; set aside.
In a medium saucepan, combine 1 cup of water, the rice and 1/4 teaspoon of the salt.
Cover and bring to a boil over medium-high heat; reduce heat to medium and cook, covered for 15 to 17 minutes, or until rice is tender and the liquid is absorbed.
Meanwhile, in a large non-stick skillet, heat the oil over medium heat until hot but not smoking.
Add the ground turkey and saute´ for about 3 minutes, breaking up any clumps with a spoon.
Peel and chop the onion; peel and mince the garlic. Add to the turkey along with the thyme, black pepper and remaining 1/4 teaspoon of salt.
Cook for about 3 minutes, or until the onions are softened and turkey is cooked through (no longer pink).
Add the diced bell pepper, spinach, cranberries and parsley (chopped); cover and cook for 3 minutes, or until the spinach is wilted. Remove the pan from heat.
Fluff the rice mixture with a fork. Add the spinach mixture and stir to combine.
Spoon the rice mixture into the bell peppers, pour 1 cup of water into the baking dish around the peppers, and bake for 15 minutes, or until the peppers and filling are hot.
Garnish with parsley sprigs, if desired.
Nutritional Information
| Calories | 390 |
| Calories from Fat | 100 |
| Total Fat | 11 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 65 mg |
| Sodium | 470 mg |
| Total Carbohydrate | 47 g |
| Dietary Fiber | 8 g |
| Sugars | 20 g |
| Protein | 29 g |
| Vitamin A | 310% |
| Vitamin C | 380% |
| Calcium | 15% |
| Iron | 35% |
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